Yakisoba, a classic Japanese stir fry street food, is a perfect way to use up leftovers. A quick and easy meal, Yakisoba is often made with thinly sliced strips of pork. Although chicken, beef, shrimp or tofu is equally delicious.
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A perfect dish for using up leftovers, Yakisoba should be a regular meal planning staple!
- 6 ounces dried Chinese egg noodles, or 10 to 12 ounces fresh
- 3 tablespoons peanut oil (or canola)
- 2 tablespoons minced ginger
- 2 small pork chops, thinly sliced
- 1 small head cabbage (Napa or savoy cabbage, shredded
- scallions, thinly sliced
- 2 carrots, shredded
- 3 shiitake mushrooms, sliced
- 2 teaspoons sugar
- 2 teaspoons soy sauce
- 4 teaspoons oyster sauce
- 1 tablespoon ketchup
- 4 tablespoons Worcestershire sauce
- Tabasco sauce (optional for added heat)
Bring a pot of salted water to boil and add noodles. Cook until just done, about 3 minutes. Drain and rinse with cold water. Toss noodles with a dash of sesame oil to keep from sticking, set aside.
In a small bowl whisk together ingredients for the Yakisoba sauce. Set aside.
Heat wok or large skillet over medium-high heat and add peanut oil. When it’s hot, add ginger and garlic, stirring until just fragrant, about 1 minute. Add pork and cook for about 5 minutes or until the pork is no longer pink. If you are using leftover cooked meat, add it at the end and heat until warmed through.
Add cabbage and carrots to skillet and stir; season with salt. Continue to stir fry until vegetables soften, and meat is completely cooked. Add a bit of water is necessary to keep it from sticking to the pan.
Finally, add sliced scallions and mushrooms. Cook about 1 minute.
When vegetables are soft and liquid has evaporated, add noodles and sauce to skillet. Toss to coat well and cook until noodles are warmed through. Serve, topped with chopped scallions.
Yakisoba most often uses noodles called chukamen. However, chukamen are easily substituted with Chinese egg noodles, or even ramen, a pantry staple.